For an extra burst of lemon flavor, consider adding a teaspoon of lemon extract to the batter. If you don't have self-rising flour, you can make your own by combining 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. To ensure the butter is properly softened, leave it at room temperature for about 30 minutes before using. The cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Easy Lemon Curd Pound Cake
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PREP TIME5 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 35 mins
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SERVING10 People
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VIEWS19
Indulge in the tangy symphony of flavors with this effortlessly moist Lemon Curd Pound Cake. Perfect for a delightful dessert or a charming addition to any afternoon tea spread. Its zesty aroma and melt-in-your-mouth texture will captivate your senses.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol64 mg
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Fiber1 g
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Protein3 g
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Saturated Fat6 g
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Sodium196 mg
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Sugar16 g
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Fat11 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C). Prepare a 9x5 inch loaf pan by lining it with parchment paper, leaving an overhang on the sides for easy removal. (5 minutes)
02 Step
Recipe View In a large mixing bowl, combine the self-rising flour, white sugar, softened butter, beaten eggs, and lemon curd. Mix until just combined; do not overmix. Alternatively, use a food processor, pulsing until the batter comes together. (10 minutes)
03 Step
Recipe View Pour the batter into the prepared loaf pan, spreading evenly. (2 minutes)
04 Step
Recipe View Bake in the center of the preheated oven for 60 to 90 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the cake starts to brown too quickly, tent it loosely with aluminum foil. (60-90 minutes)
05 Step
Recipe View While the cake is baking, prepare the lemon-sugar glaze. In a small bowl, whisk together the fresh lemon juice, superfine sugar, and lemon zest until the sugar is dissolved. (5 minutes)
06 Step
Recipe View Once the cake is out of the oven, let it cool in the pan for 2 to 3 minutes. Then, gently poke holes all over the top of the warm cake with a toothpick or skewer. (5 minutes)
07 Step
Recipe View Pour the lemon-sugar glaze evenly over the warm cake, allowing it to soak into the holes. Let the cake cool completely in the pan, about 30 minutes. (30 minutes)
08 Step
Recipe View Using the parchment paper overhang, carefully lift the cake out of the pan. Slice and serve. Enjoy! (5 minutes)
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Keira Heathcote
Jun 11, 2025Easy to follow recipe, and the result was a perfect lemon pound cake. My family devoured it in one sitting!
Nakia Wintheiser
Jun 1, 2025I didn't have lemon curd on hand, so I used a homemade version. It turned out amazing! Thanks for the great recipe.
Jayne Kuhlman
May 19, 2025I made this for a bake sale, and it was a huge hit! Everyone loved the tangy glaze. Will definitely make it again.
Robin Jenkins
Apr 25, 2025This cake is incredible! The lemon flavor is so vibrant, and it's incredibly moist. I've made it twice already!